The Ribbon in My Journal - Phyllis Hoffman DePiano

My Favorite Pecan Pie Recipe — With a Twist

Mrs. Stewart was a sweet little lady in Mississippi who had this amazing pecan pie recipe. She would not share her recipe with anyone, including her family. Well after tasting this delicious creation, I wanted the recipe very badly. I begged—yes begged—and much to my disappointment she told me that she doesn’t share this recipe.

As our visit ended, she stretched out her little hands, and crumpled inside was the recipe for this delicious pecan pie. You will find it amazing that it has a meringue, yes a meringue. It is my family’s favorite pecan pie, and you will see why.

Preheat oven to 350°.
Bake pie shell for 10 minutes, or until golden brown. Let cool.
Place pecans on a baking sheet and roast in oven until fragrant, checking every few minutes to avoid burning. Let cool.
In a medium microwave-safe bowl, beat egg yolks, 1/2 cup sugar, and flour at medium speed with an electric mixer until thick and pale. Beat in sweetened-condensed milk, water, and vanilla until combined.
Microwave on High (100-percent power) for 5 1/2 minutes, stirring halfway through, or until mixture is a thick pudding-like consistency.
Add pecans, stirring well. Let cool for 20 minutes. Spoon into prepared pie shell.
In a medium bowl, beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Spread meringue over pie, sealing to edges.
Increase oven temperature to 400°. Return pie to oven, and bake for 5 to 10 minutes, or until meringue is browned.

Comments 32

Years ago I had a similar pecan cream pie and lost the recipe. The recipe came from a Hoffman publication and it was terrific. It reminded me of a pecan pie I had as a child in the 50’s. I really appreciate the fact that you put it in your journal. If I remember correctly, this was a recipe you placed in the magazine. I have many of the issues from years ago, but most have frayed edges from use. Please keep of the fine work you do. It is really nice to see the “old” recipes become “new” again.

I would love to make a large thick pecan pie with two layers! The traditional dark filling on the bottom and the custard (from the recipe you will post Monday) on top! I look forward to the new recipe and the two layer adventure!!! Thank you Phyllis!

One year, we went to a cousin’s house for Thanksgiving. Her daughter was learning to cook and wanted to make the pecan pie. I looked really good! But it was not edible! She put in a cup of salt, misreading the recipe! 🙂 I always think of that when I hear “pecan pie”.
We have a wonderful family recipe for Waxy Pecan Cake. My great aunt used to make this for people who don’t like fruit cake. Wonderful!
Wish I could make good pie crust. My mother could make anything, but never measured, as did my great-aunts. A handful of this and a pinch of that! I only have a few of those recipes, but none of the everyday things we enjoyed. Pies, fresh banana cake, fried pies, fried white cornbread, potato pancakes, meat pie, etc. She used the leftover pie crust to make us what she called “Men”. Rolled out the pie crust, placed in a pie pan, rolled the edges, then filled the center with butter, sugar, and either lemon juice or cinnamon. Then baked. So delicious! I tried that for my grandsons and they didn’t turn out right, at all!
When I retired, I decided that I would get up at 4 a.m. and bake scones or some goodies for my grandsons before they went to school each day. I had one huge gooey, sticky mess and had to give them cereal instead. By late afternoon, I finally had added enough flour and dry ingredients to bake my scones. They were edible, but it too me all day instead of a few hours!
Now I can’t see very well, but I still would like to be able to make some good pies, etc. Would be nice to have some good pies for Thanksgiving. Chocolate pie with meringue and apple pie wee family favorites, but we always had pecan pie, too. And my grandmother made mince meat pies.
Since so much of our family is gone, we have been eating out for holidays, or , when we have had small family dinners, we just buy something. Maybe we will have some good homemade pies again!

What are the changes of getting a copy of your recipe for the “waxy pecan cake”? I am in my 60’s and my grandmother also had a similar cake, but none of the grandchildren can find the recipe in their parents’ collections. That would be a taste that would really be wonderful to re-live at Thanksgiving.

Sometimes I “shy away” from baking pies … I will not be intimidated trying this recipe – with or without the meringue – I will make both at the same time !
Looks fairly easy for those of us not claiming to be pastry chefs and I can use my French rolling pin to break the pecans just as you have shown in your video . Love my kitchen gadgets and many utensils!
Pecan pie has always been my husband’s favorite dessert .
Won’t he be surprised when I finally make this after nearly 40 years of marriage ?!
Thank you Phyllis !

I would love to have this recipe . I wish I could make it for my sweet husband, as he always loved pecan pie, sadly he has been gone for 2 years. Perhaps I can make it for friends. Love your magazines & ribbon journal.

I would love to try this out of the ordinary pecan pie recipe. Are you going to share the actual written recipe with us? Or maybe you could put the recipe in your fall magazine. Either way it looks scrumptious! Thank You!

I would love to have the written recipe for this scrumptious looking pecan pie…I am hard of hearing so I need the written ingredients and instructions if you don’t mind…thanks so much…love your blogs! A southern lady!